Chocolate Pie

I'm finally getting around to putting up the recipe for the chocolate pie that my husband had made for our New Years party. A bunch of people had asked for it and I just hadn't gotten around to translating it until now. The recipe is KILLER!! Enjoy. Don't make it unless you're either majorly craving chocolate or have a big group of people around to share it with. It's really rich and a small slice will satisfy any craving - yes Katie, even your love for chocolate ;)

The recipe comes from the Larousse du Chocolat, which is one of two French cookbooks we picked up before my husband moved to Canada from France. Every recipe we've tried from it has been utterly delicious. Unfortunately, French recipes are given in grams rather than in cups. So you'll have to invest in a food scale to be able to make the recipe (or convert the amounts yourself). But a scale is relatively inexpensive. You'll also need a thermometer to make the pie. But again, this is relatively inexpensive to buy.

Pastry:
125g of softened butter
additional butter for pie pan
pinch of salt
115g icing sugar
2g of powdered vanilla
1 egg
4 egg yolks
300g of flour

Pie filling:
250g of dark chocolate (minimum 50%)
1 C of cream (35%)
100 mL of whole milk
1 egg



1. To prepare the pastry, put the butter and salt in a food processor and pulse until it becomes creamy. Incorporate the icing sugar, vanilla, eggs and flour and mix together by pulsing until the pastry forms a ball. Place in a Ziploc bag in the fridge for 2 hours. Be sure not to overmix the pastry.

2. Preheat the oven to 350 degrees Farenheit. Use a bit of additional butter to prepare a 24 cm pie pan. Roll the pastry to fit the pie pan. Pierce the pastry with a fork and bake for 15 minutes. Leave the oven on.

3. To prepare the pie filling, chop the chocolate. Bring the cream to a boil, stirring regularly. Place the chocolate in the cream, mixing slowly. Lightly beat the milk together with the egg. Incorporate this into the cream and chocolate mixture, once it has reached 35 degrees Celsius (if you add it too early, the eggs will cook).

4. Pour the pie filling over the warm pie shell. Turn the oven off and place the pie in the oven for 20 minutes with the oven off, but while it is still warm. Let the pie cool before serving.

The recipe says that it makes 6 portions, but in my opinion, you can serve quite a few more people. Enjoy! This is a fantastic recipe.